Usuba
Tandoori Salmon Skewers
Salmon skewers with aromatic Indian spice blend. The fish is marinated in yogurt with ginger and garlic, then grilled until golden brown. The dish turns out juicy inside and crispy outside.
- Total
- 30 min
- Standard serving
- 278.7 g
Ingredients
Total 14- Cumin seeds
0.57 g - Coriander seeds
0.712 g - Ajowan seeds
0.13 tsp - Green cardamom pods
3.75 g≈ 3/4 pcs - Bay leaf
0.125 g≈ 1/4 pcs - Cinnamon sticks
0.5 g≈ 1/4 pcs - Clove
0.25 g≈ 1/2 pcs - Yogurt
11.25 ml≈ 2 tsp - Grated ginger
3.938 g≈ 3/4 tsp - Salt
1.25 g≈ 1/4 tsp - Lemon juice
3.75 ml≈ 3/4 tsp - Chili flakesred
0.105 g - Garlic
2.25 g≈ 3/4 clove - Salmon fillet
250 g≈ 1.5 pcs
Instructions
- 1
Step 1
In a skillet, mix cumin seeds, coriander seeds, ajowan, cardamom pods, cloves, bay leaf, and a cinnamon stick. Place over medium heat and warm for 2 minutes until a characteristic aroma appears.
Cool the spices and grind in a coffee grinder until powdered.
- 2
Step 2
In a bowl, mix ground spices, yogurt, grated ginger, lemon juice, red pepper flakes, and minced garlic.
Cut the salmon fillet into pieces and transfer to a plastic bag. Add the marinade, mix well and seal the bag.
Place in the refrigerator for 2 hours to marinate.
- 3
Step 3
Heat the grill or barbecue to a high temperature.
- 4
Step 4
Thread the marinated salmon pieces onto skewers and grill for 6-7 minutes on each side until cooked through. The fish should be well-cooked and have a golden crust.
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